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Posts Tagged ‘spicy’

spicy apricot sausage paella

In culinary experiments, dinner, easy weeknight meals, ethnic food, tapas on 06.11.11 at 10:44 am

homemade paella, oh yes. :) some might say that food is a cultural experience, and i totally embraced it that evening. cooking dinner past nine. chatting it up with a good friend. listening to some lively tunes. my own little kitchen fiesta. :) totally reminded me of good times & good food while traveling through spain during my first european backpacking adventures after university. ah, the memories…

a wave of nostalgia came over me at the local farmers’ market on the weekend. i found this smoked spicy mexican chorizo at the butcher’s counter and it inspired me to cook homemade paella for the first time. another happy culinary experiment!

prep the paella:
– 1 bunch scallions or green onion (remove bottom rooted stems, diced)
– 1 ring of smoked spicy mexican chorizo sausage (sliced rounds)
– 1 heirloom tomato (rough chop)
– 2 cups crimini mushrooms (washed well, sliced)
– 4 fresh apricots (pitted, sliced)

paella is a traditional dish from valencia in east coastal spain. there many variations of ingredients in paella, but in its most authentic form, according to wikipedia, paella is cooked over an open fire and infused with flavours of orange and pine cones. since cooking in a paellera (traditional paella pan) over an open fire isn’t really an option for many of us, the happy alternative is cooking paella in a wok stove-top with flavours of apples, apricots & fresh tarragon. ah, the joys of urban living.

wok it up:
– heat up 1.5 tbsp extra-virgin olive oil (evo0) in large wok on medium to high heat

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spicy roasted chickpeas

In appetizers, baking, culinary experiments, ethnic food, gluten-free, snacks, vegan, vegetarian on 05.05.11 at 9:22 pm

snack attack? push aside those greasy potato chips and make room for these bite-sized morsels of spicy goodness. give chickpeas a chance. :)

unlike most people, i’ve never really taken a liking to chickpeas before and i’m not so crazy about hummus. but then, a few weeks ago, i came across an awesome recipe for roasted chickpeas by fellow foodie blogger alexa marsden. my eyebrow raised and feeling inspired, i knew that i just had to try out this recipe for myself. here’s my take on spicy roasted chickpeas… hope you enjoy!

– preheat oven to 350F

chickpea prep:
– 2 cans (2 x 398mL) organic cooked chickpeas (water-drained & air-dried in colander)

spicy seasoning:
combine the following ingredients in medium mixing bowl:
– 1 tsp extra-virgin olive oil (evoo)
– 3/4 tsp cayenne pepper
– 3/4 tsp coriander seed
– 3/4 tsp cumin seed
– 3/4 tsp garlic powder
– 1/2 tsp ground black peppercorns
– dash of sea salt

– add chickpeas to medium bowl & toss in seasoning

(tip: for extra-spicy seasoning, sprinkle another 1/2 tsp cayenne pepper on chickpeas.)

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coconut curry prawns & organic veggies

In culinary experiments, dinner, easy weeknight meals, ethnic food, lunch, vegetarian on 03.16.11 at 7:48 pm

cooking is a bit of an escape for me… where you can whisk yourself away (haha, how punny!) and totally get ‘in the zone’ — madly chopping ingredients, experimenting with new and old flavours, and dreaming up new dishes. sometimes i like to take a culinary trip, cooking up dishes from different cuisines from around the world. this time i was inspired by thai cuisine and cooked up this thai fusion dish — balancing the traditional thai flavours of spicy, sweet, sour & salty.

veggies:
– brown 2-3 shallots (rough chop) w/ extra virgin olive oil (evoo) in wok on high heat
– add 2 cups baby organic potatoes (cut into halves) to wok
(tip: best to get an assortment of purple, yellow & red potatoes to add a punch of colour!)
– add 1 cup organic baby carrots (diced)
– season w/ lemon pepper (sour), ground black peppercorns. add some fresh cilantro leaves (rough chop).
– sauté on high heat, until potatoes & carrots are cooked.
(tip: try poking a potato w/ a fork. the potato should be relatively easy to poke thru w/o resistance.)

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